Recipe Easy cinnamon pistachio baklava


Kitchen witch
29 Jul 2019
Local time
8:55 AM
The Netherlands
I loooove baklava but it's so expensive here now.. better make your own! Except, baklava is usually quite difficult. But not this version! Let me share the Joy with you 😄


You need:
1 standard package of ready filo pastry
200 g of unsalted shelled pistachio nuts
200 g unsalted butter
150 g caster sugar
50 g honey
1 tsp cinnamon
1tsp rose water
Pinch of salt

1) Melt the butter in a dish and set aside. Preheat oven at 180 c upper and lower heat.
2) Put pistachios, pinch of salt and cinnamon in a chopper and chop finely or as coarse as you like.
3) Spread one filo sheet vertically on your work surface. Thinly brush butter on it. Do this with all your filo sheets. Then put most of the pistachio filling in a line on the bottom. Then roll the pastry up tightly. When done you should have about 1/4 of the nut mix left.
4) Cut the roll into equal pieces with a very sharp knife , then transfer to baking dish carefully. Lay down with the filling in the middle.
5) You may lose some pistachio filling in the process, just scoop that back in the middle of your pastry rounds. Pour the leftover butter over it, covering everything.
6) Bake for 25 minutes. While baking, make the syrup by melting the sugar, honey and a few drops of rosewater in 200 mls of water for 10 to 15 minutes. Keep an eye on it, stir frequently so it remains transparent.
7) When the pastry has baked, remove from oven and instantly pour the syrup over it.

8) Wait 4 hrs to let it absorb the syrup and dig in!

Can be kept in the fridge for 3 days.
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